Us Brits love a good old Bacon Sarnie. It’s always on hand for the hungry student, fuel for the builder and has a special place in everyone’s hearts when the head is fragile and the eyelids heavy. Everyone has their own way of doing it and here’s how we like ours…

First things first, you’ve got to get your bacon right. For us it has to be smoked and none of this streaky stuff, we have some of the best back bacon in the world right here in the UK. To get it to it’s heightened crispy state you’ve got to grill it. Rub a little olive oil on a baking dish and the rashers and put under a hot grill for 8-10 minutes. Meanwhile, it’s time to prep the bread, it may be controversial but we like ours toasted (as you may know our bread is the most tasty when it’s toasted). We prefer the lighter flavour of our Sunflower & Barley loaf so that we can get the full benefit of the flavoursome bacon. It’s time to get the bacon out… you know it’s perfectly cooked when you can see the fat dancing about on the top of the rashers. We don’t butter our bacon sarnies instead we like to use it as a sponge to soak up all the delicious bacon juices. So get your Vogel’s tasty toast in there asap! Layer your rashers on to the Vogel’s toast – we like 3 rashers in ours – let’s be realistic, two just isn’t enough.

We may part ways now but we love a good dollop of brown sauce with our bacon sandwich ALWAYS on the side, never inside the sarnie. You may be a red kinda guy and that’s fine but we enjoy the sweet and spicy flavour of brown sauce with the smokey bacon and our nutty bread.There’s only one thing left to do… pop the kettle on and get to munching.